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1
Preheat the broiler.
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2
Bring a pot of salted water to a boil.
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3
Add the pasta and cook as the label directs; drain and set aside.
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4
Meanwhile, season the chicken with salt and pepper.
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5
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-highheat.
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6
Add the chicken and cook until golden and cooked through, 4 minutes per side.
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7
Transfer to a baking sheet.
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8
Add the red peppers and oregano to the skillet; cook, flipping the peppers, until warmed through, about 2 minutes.
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9
Lay a pepper half on each piece of chicken.
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10
Top each with a slice of mozzarella.
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11
Add the remaining 1 tablespoon plus 1 teaspoon olive oil and the garlic to the skillet; cook until softened, 1 minute.
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12
Add the kale and cook until slightly wilted, 2 minutes.
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13
Add the broth and bring to a boil; cook until the kale is tender, 4 to 5 minutes.
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14
Add the pasta and parmesan; season with salt and pepper.
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15
Cook, tossing, until warmed through.
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16
Transfer the chicken to the broiler and broil until the cheese melts, about 1 minute.
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17
Serve with the kale pasta.
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18
Photograph by Charles Masters
